While I thought about making a cake from scratch, I chose to keep it really simple this time and use a Duncan Hines Devil’s Food Cake mix. After putting a little batter into the cupcake liners, I dropped in some homemade peanut butter cup filling (recipe from Our Best Bites–You will want to halve or quarter the recipe…depending on how much you want left over.). You could definitely use a Reese’s peanut butter cup. If I would have thought about it while I was at the store, I would have bought some peanut butter cups. I didn’t add the chocolate to the top of the bars. I just cut them into pieces that would fit into the cupcake liners and molded them into a disc shape. Then I topped them off with some more batter.

To get the swirled icing effect, I filled one side of my icing bag with the peanut butter frosting and the other side with the chocolate buttercream. I used a Wilton 1M tip — This is my favorite way to decorate cupcakes!!!

Yum.

**Note–When I first started this blog my name was Eye Candy Bake Shop. Within a week of making it public, I decided to change to Sugar and Spice and All Things Iced. The first pictures have not yet been updated.**